本文已被：浏览 1084次 下载 390次
投稿时间：2019-06-18
投稿时间：2019-06-18
中文摘要: 以新鲜马蹄全果为原料，研究马蹄果酒酿造过程中的酶解和发酵工艺。探究淀粉酶添加量、纤维素酶添加量、温度、pH值、时间和料液比对酶解液透光度、总糖含量的影响；探究酒曲的添加量、温度、初始糖度和pH值对酒精发酵品质的影响。正交试验结果表明，马蹄浆酶解最优条件为：淀粉酶添加量0.4%，纤维素酶0.015%，酶解温度60℃，酶解时间30 min；发酵最佳工艺条件为：果酒酒曲添加量0.5%，温度30℃，初始糖度24%，pH 6.0。
Abstract:Fresh water chestnut was utilized as raw material to brew fruit wine.The conditions of enzymatic hydrolysis and fermentation in the process of wine brewing were optimized.In the process of enzymatic hydrolysis，the effects of the inoculating quantity of amylase and cellulose，temperature，times，pH，the rate of materials and water on transmittance and total sugar content were analyzed.And the effects of inoculating quantity of wine could，fermenting temperature，and sugar content and pH on the fermentation were observed.The results of orthogonal text was shown，the best enzymatic hydrolysis technical conditions were summed up as follows：0.4%of amylase，0.015%of cellulose，temperature was at 60℃ for 30 min；then the fermentation was conducted with 0.5%Wine could，24%sugar rate and initial pH 6.0，fermenting temperature was at 30℃.
文章编号：202010016 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31860457）；广西自然科学基金项目（2018GXNSFBA281118）；广西水生蔬菜保鲜与加工工程研究中心培育项目（GXGCZX1902）
引用文本：
津ICP备20000603号-1